As you have heard me say before my hubby bought himself a charcoal grill/smoker back in March and has pretty much used it once or twice a week since. So on a trip to the bookstore I decided to check out the grilling cookbooks and pick one or two up for him. I picked up the Barbecue Bible by Steven Raichlen and he hasn't put it down since. Not that I'm complaining because we have been having some good eats!!! Take these wings for instance, which was a real quick and easy recipe. These wings are sticky gooey and just plain delicious!
Hong Kong Chicken Wings
adapted from The Barbecue Bible
by Steven Raichlen
Grill/Grill PanWooden Skewers, soaked in water or 30 minutes
- 24 whole Chicken wings, intact
- 8 cloves garlic, minced
- 3 tsp salt
- 3 tsp freshly ground pepper
- olive oil
- 1 c honey, for brushing
- Rinse chicken wings and pat dry with paper towels. Make two or three deep slashes to the bone, in the meaty part of the each wing.
- Place chicken wings in a big bowl and sprinkle with the garlic, salt, pepper and olive oil mix together
- Set up the grill for direct grilling and preheat to a medium high.
- Thread each chicken wing on a skewer, running the skewer through all three sections of the wings, to hold the wing as open as possible
- Grill wings, turning with tongs until the thicker sections of the wings are no longer pink near the bone, 12- 16 minutes, moving them around the grill to accommodate the ones that are cooking faster than others.
- Heat the honey in a small saucepan until just warm on low heat.
- During the last 4 minutes of grilling, brush the wings with the honey mixture, again moving them around the grill if some are getting to hot.
- Serve with lots of napkins!!!!!